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Robin Scott loves to cook. She has a deep, personal appreciation for food and for bringing people together to enjoy it. She is well known and beloved in Marin County as a tried and truly caring caterer.
Whether your event is a casual luncheon for best friends, an English Tea, a black-tie wedding or a themed party, Robin Scott Catering will make the occasion festive, memorable and unique, designing a superb guest experience.
Whether your event is a casual luncheon for best friends, an English Tea, a black-tie wedding or a themed party, Robin Scott Catering will make the occasion festive, memorable and unique, designing a superb guest experience.
Robin delights in creating imaginative, customized menus and in preparing delicious foods, beautifully presented, with good wines and superior service.
Catering is only part of Robin’s talent. She is a persnickety shopper of homegrown and local ingredients, even growing her own apples, figs, raspberries, herbs and lemons. What makes Robin’s events unparalleled is her commitment to detail and personal service to assure that each event runs smoothly from start to finish.
Robin has catered locally for 18 years. After attending Tante Marie’s Cooking School in San Francisco, she previously a chef for, among others, Insalata’s, Perry’s, and the Pacific Spirit before opening Robin Scott Catering. Share the recipe for her scrumptious pea soup.
Catering is only part of Robin’s talent. She is a persnickety shopper of homegrown and local ingredients, even growing her own apples, figs, raspberries, herbs and lemons. What makes Robin’s events unparalleled is her commitment to detail and personal service to assure that each event runs smoothly from start to finish.
Robin has catered locally for 18 years. After attending Tante Marie’s Cooking School in San Francisco, she previously a chef for, among others, Insalata’s, Perry’s, and the Pacific Spirit before opening Robin Scott Catering. Share the recipe for her scrumptious pea soup.
Robin’s Pea Soup
2 Shallots, minced
2 t. olive oil
1 potato, peeled and cut into 1/2-inch dice
4 cups chicken or vegetable stock
4 cups frozen peas
crême fraîche
salt and pepper to taste
Sauté shallots in oil in a large pot over medium heat until soft. Add potato and stock and cook until potato is soft. Add peas and simmer for about 3-4 minutes. Turn off heat and let cool. Purée in batches or use a submersion blender. Season with salt and pepper. When serving, drizzle a little crême fraîche on top and garnish with a sprig of mint.
2 Shallots, minced
2 t. olive oil
1 potato, peeled and cut into 1/2-inch dice
4 cups chicken or vegetable stock
4 cups frozen peas
crême fraîche
salt and pepper to taste
Sauté shallots in oil in a large pot over medium heat until soft. Add potato and stock and cook until potato is soft. Add peas and simmer for about 3-4 minutes. Turn off heat and let cool. Purée in batches or use a submersion blender. Season with salt and pepper. When serving, drizzle a little crême fraîche on top and garnish with a sprig of mint.
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